Vanilla and Chocolate Pastry Cream

Method

1. Heat the milk in a saucepan over low heat to 60-70°C (140-158°F), do not let it boil.
2. Cut off the ends of the vanilla beans, slit them lengthwise, open them and scrape out the seeds. Add the seeds to the milk.
3. In a bowl, whisk the egg yolks with the sugar until pale and fluffy.
4. Add the corn starch and mix well until fully incorporated.
5. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
6. Return the mixture to low heat and cook, stirring continuously, until the foam on the surface disappears and the cream thickens.
7. Remove from heat and continue stirring for about one minute.
8. For the chocolate cream: divide the cream in half. To one half, add 20-30 g of unsweetened cocoa powder and mix well.
9. Pour the vanilla and chocolate creams into a serving dish or glass, tapping on the table to release air bubbles. Optionally, dust with vanilla powder and serve.